Hallowe'en

What a terrific fall week this has been!  Hallowe’en came and went with a bang, leaving us with a couple of extra pumpkins for inspiration for an easy and comforting fall dinner.  If you have never made risotto before, do not be intimidated. It is a quick and elegant dish – we will give you the secrets to ensure a perfect risotto.  This technique works for every risotto dish. Once you have mastered it, start substituting mushrooms, fresh peas, leeks, asparagus –whatever is in season.  It will become a staple in your recipe box – topped with grilled veggies, chicken, or shrimp.  

 

Grilled Pumpkin Risotto

Serves 4

When pumpkin season has passed and it is no longer available, substitute butternut squash.

1 pie pumpkin, seeded and cut into 1” thick wedges.

2 tablespoons olive oil

1 small clove garlic, minced

1 tablespoon fresh rosemary, bruised

Pinch each of salt and freshly ground black pepper

2 tablespoons butter

2 shallots, minced

1 cup Arborio rice

½ cup white wine

3 ½ cups chicken stock

¾ cup parmesan reggiano

Preheat barbecue on MEDIUM-HIGH for 10 minutes.

Meanwhile, place olive oil, garlic, rosemary and salt and pepper in a glass dish, and heat in the microwave on high for 30 seconds until the garlic is fragrant and sizzling.  Place the pumpkin wedges in the dish and brush the oil mixture over both sides to coat.

Reduce barbecue temperature to MEDIUM and place the pumpkin on the top rack.  Turn every 5 minutes until softened, 20-30 minutes.  Place on cutting board until cool enough to handle, then remove skin and chop into  ¾ “ pieces.  Measure 1 ½ cups for the risotto, and set aside.  (The remaining pumpkin can be used for soup, or to be tossed into pasta or grainy salads).

Place the chicken stock in a small saucepan and set over low heat on the back burner.  Melt butter in a medium saucepan and add shallots.  Saute on medium-low until translucent, then add the rice and stir until coated, adding more butter if necessary.  Pour in the wine and continue to cook, stirring until absorbed.  Add hot chicken stock one ladle at a time, stirring until liquid is absorbed before each addition.  After adding about 2 ½ cups of stock, add  the prepared pumpkin.  Continue to cook, adding the stock and tasting periodically to test for al dente texture.  Add a few more tablespoons of stock so that the rice is quite creamy. Add the parmesan cheese.  Stir just until melted and serve immediately on it’s own or with grilled chicken or shrimp and a steamed green vegetable.

Here is a Simple Recipe for: Grilled shrimp

1 pound raw jumbo shrimp, peeled and deveined, tails intact

1 tablespoon olive oil

1 teaspoon lemon zest

Juice of ½ a lemon

1 clove garlic, minced

Salt and freshly ground pepper to taste

Pinch hot red pepper flakes

Combine all marinade ingredients.  Pour over shrimp and toss.  Marinate for no more than 15 minutes.

Preheat barbecue on MEDIUM.  Brush or spray the cooking grids with vegetable oil.  Grill shrimp approximately 2-3 minutes per side, turning with tongs until opaque and firm.

As you must know, Halloween and UNICEF go hand-in-hand.  The lives of millions of children around the world are saved by the fundraising efforts of Canadian children.  Our support  provides them with food, clean water, disease prevention measures and education!!  In the past 5 years, Canadian children have raised over $10 million for Schools in Africa!! As usual, we were there to organize the Kitchener-Waterloo campaign. We would like to give a big shout out to all of the families in K-W who participated this year .